Then the most basic ones are kitchen knives and vegetable piers, which are the universal tools of kitchen utensils. Their effective combination can change the raw materials of various patterns.
When I was an apprentice, the first thing I learned was to sharpen the knife, and the second thing I learned was to cut the vegetable pier. Perhaps many people don't understand that cutting the vegetable pier is to flatten the vegetable pier with a knife, because the vegetable pier will sink in the middle after a long time. Now I use machines or directly replace it with new ones.
Other tools such as wire grater, peeler, grindstone, scissors, stuffing machine, microwave oven.
When you know about tools, you should also know how to use each tool and what the correct method is.
Next, you should know the ingredients, from common green onions, potatoes and eggplant to rare asparagus, bamboo shoots and black garlic.
From crucian carp, carp and grass carp to Boston lobster, Australian lobster, abalone and oysters.
From pork, chicken legs, lamb chops, to snowflake beef, pig tongue, yellow throat and louver, it takes a long time to distinguish.
This will not happen overnight, step by step!
Then there is the seasoning, just like the ingredients, from ordinary soy sauce, vinegar, olive oil, Italian black vinegar, brandy, Japanese boiled juice, etc., you need to understand it slowly. There is always a process!
In this process of contact with tools and ingredients, the simultaneous practice is knife work. The so-called practice makes perfect, and diligent practice will definitely achieve something!
As a chef, you need to introduce different dishes according to different seasons!
It is also necessary to use the most suitable cooking method according to different ingredients to ensure the flavor of the ingredients themselves and maximize their flavor!
It is also necessary to mix a variety of ingredients together to form a dish with satisfactory color, taste, fragrance and appearance!
We also need to design dishes and menus with different styles for different groups of people to meet customers' preferences as much as possible! Let as many customers like our dishes as possible!
And what are the most basic knowledge to meet the above requirements? Let's introduce it in detail below!
Generally speaking, in the first month of studying in the kitchen, everyone knows about it!
①: Rough processing of ingredients, including peeling, cleaning, killing fish, slaughtering chickens and soaking vegetables for disinfection. These must be understood! Because it's all big kitchens now, and my aunt helps me manage vegetables and kill fish, many young chefs are not skilled in these basic skills! It's okay to be unskilled, but you must understand clearly! At least know how to do it!
②: Knife skill! Personally, I think a good dish starts with cutting and matching! Any ingredients must be able to be cut into the shape you want, which is called mastering the basic knife skills!
3: turn over the pot! Everyone knows that the hotel is very hot! If you can't turn over the pot, then the cooking speed will definitely not keep up, and it is easy to simmer the pot, so this is also a necessary basic skill!
After practicing the above three basic skills skillfully, it basically takes six months to one year! This is also a time to accumulate the foundation, which is essential! It took me a year and a half.
Many times, when we process different dishes, the size of the ingredients is different. Even if the cooking method of the same ingredient is different, the seasoning, curing time, firing time and processing temperature will be completely different!
It is even more necessary to know which ingredients have conflicting effects and which ingredients are easy to change color, fragile and easy to cook!
According to the different degrees of hardness, size and tenderness of the ingredients, they are used in different dishes, using appropriate baking methods and adding appropriate seasonings.
Therefore: the premise of cooking well is a deep understanding of the characteristics of ingredients!
Up to now, no one can guarantee to know all the spices on the market! But the commonly used 3-40 kinds of spices, we must understand clearly, the role of each of them is to enhance freshness, remove fishy smell, or enhance fragrance, and so on, which we must understand clearly! In this way, according to the taste type, the seasoning can be flexibly matched! And in the case of taste deviation, it is better to correct it!
In addition, it needs to be explained that if you are a friend of Hongan, you need to have a certain understanding of spices and understand their basic characteristics and functions.
All the dishes we cook have a basic flavor! Generally, it is flexibly matched around seven basic flavors! These basic flavors are salty, sweet, spicy, sour, fresh and fragrant. Different cuisines have different understandings of flavor types, so I won't elaborate here. Just follow the instructions of the master! If you are an amateur food lover, just follow your own understanding! Everything needs to be flexible! The right is the best!
Whether a restaurant makes money or not, the waste of ingredients accounts for a great factor! This job is generally the responsibility of the chef and Toudun, with the chef supervising and Toudun responsible for opening the menu and managing the refrigerator.
Therefore, the salary of a good pier is quite high, especially for experienced piers! In 2008, the salary of a friend of mine who made the first pier reached 4000 yuan. That was the first15th year of his continuous work on chopping blocks!
Generally, we think that menu arrangement is something that only happens at banquets! But this is not the case! In any hotel, his menu is carefully designed!
The proportion of cold dishes, special dishes, steamed dishes, hot dishes, snacks, high-priced dishes and the order of arrangement must be well thought out!
It is necessary to make it convenient for guests to order food, but also to make them unconsciously order some special dishes and high-priced dishes designed by us, so that the unit price of customers will rise and our work will be more valuable!
More importantly: we must also take into account the processing capacity of the kitchen! Every post should have something to do, not a table full of hot dishes, which will lead to some posts being bored to sleep, while others are busy to fly!
So: arranging menus is a very important ability! This is generally the job of a chef or chef, especially the opening of a new store, which can best reflect the level of a chef!
In our daily work, there will always be accidents inadvertently! So we have a certain ability to cope with all kinds of accidents! For example, after the oil pan catches fire, we should continue to add cold oil to reduce the oil temperature and let the flame go out! For example, after a power outage, our first reaction should be to close the valve! These are the basic safety knowledge that must be mastered!
Followed by food safety common sense! For example, spoiled food must not be used!
Why do I take this as an essential foundation? Because many of our current chefs work all over the country, but the customs in many places are different and the tastes are different!
This is also my own confusion. I used to work in Guangdong, where Sichuan food can't be too spicy, and occasionally I have to add an extra sugar! Otherwise, the guests will complain about you! You can't completely move the practice of your hometown, otherwise you can only be scolded and fly!
That's all I understand about the basic knowledge of chefs! As for the higher-end kitchen management and interpersonal communication, it depends on personal talent. Anyway, I don't have that talent! So let's not talk nonsense.
To sum up: to be a good cook, you have learned a lot! Even more than some college students, but our salary level is very touching! Don't say it. .......
Seeing this question, I think it is really necessary and very happy for me to answer this question. Since you have asked this question, it is nothing more than two situations. First, if you want to learn from a chef, you should know something about it in advance. Second, I envy the chef industry and am curious. I want to know whether being a chef is very powerful or not, and whether I have to master a lot of knowledge.
No matter what kind of idea you are based on, I have personally participated in the chef study a few years ago, and then worked as a chef for more than two years (I dare not call myself a teacher! ), willing to dispel doubts and doubts for everyone, I will share what I know with you today without reservation. I hope you will read patiently and don't mind my verbosity. The more detailed things are, the clearer you will be, and the more you will learn real knowledge!
A qualified chef must have three basic skills.
The above are just the basic skills that a chef must master. If he wants to be a big-name chef, he must also master the knowledge of art and nutrition. Chinese cuisine pursues delicious color and makes it delicious. The nutrition is reasonable, and the dietotherapy effect is achieved.
Two skills that middle and senior chefs need.
[Conclusion]
Any career should follow a step-by-step process, starting from some of the most basic and simple learning, and it is the same to be a good chef, starting from the simplest and becoming a famous teacher step by step.
Chefs also need to know a lot of basic knowledge, such as: kitchen safety and hygiene, understanding tools and ingredients, using tools and handling ingredients, making food, etc. Let's talk about it in detail below.
1, kitchen safety
In any occupation, safety comes first. As a chef's main battlefield, ensuring safety is absolutely the first priority. When you start working as a chef in the kitchen, the general chef will start with safety. Kitchen safety is related to everyone's personal safety, such as electricity, gas and exhaust system in the kitchen.
2. Kitchen hygiene
No matter whether we are cooking at home or working as a professional chef, we must do a good job in hygiene everywhere, especially as a professional chef. If the chef cooks food for the guests, no guests will be willing to go in and eat it if it is too dirty. More importantly, hygiene and safety, not just hygiene, will easily lead to food safety problems if you don't pay attention to hygiene.
Kitchen hygiene includes: environmental hygiene, kitchen utensils hygiene, food hygiene and so on. Environmental sanitation is like floors, walls, etc. Kitchen utensils are hygienic, which can make healthier and healthier food; Food hygiene is mainly about the storage of food. Different food needs to be placed in different environments, such as the refrigerator, the room temperature and the pool.
1, cognitive tools
Tools are the fighting tools of chefs, and there are many kinds of kitchen tools. However, it is not difficult to know the tools in this step. Generally speaking, you can remember them several times, and you have to know what different tools are used for.
2. Know the ingredients
Ingredients are the most basic raw materials of food, and there are more kinds of ingredients, and different ingredients have different practices. It is necessary to clearly understand the name and purpose of ingredients, what dishes will be used, what role they will play, and so on, as well as the common sense of food, which involves personal safety and needs to be kept in mind.
From common green onions, potatoes and eggplant to rare asparagus and black garlic. From crucian carp, carp and grass carp to Boston lobster, abalone and oysters. From pork, chicken legs and mutton to snowflake beef, pig tongue and yellow throat, it takes a long time to distinguish.
1, tool use
After we know the tools above, we began to learn the use of tools in this step. The most commonly used and basic tools belong to the use of vegetable piers and knives. The vegetable piers should be well maintained, and the most important thing is the skill of knives. This takes a long time to practice. After proficiency, you can use knives to handle different shapes for different ingredients.
There are also many kinds of tools, such as refrigerator, electrical appliances, dough mixer, bread maker, silk wiper, peeler, grindstone, scissors, stuffing machine, microwave oven, etc., and cooking pot, etc., all of which are core tools, so we must first understand their performance and function. The key point of this step is to use them skillfully and safely.
2, food processing
After the ingredients are known, it is time to process the ingredients. Processing the ingredients refers to simple processing of raw materials, such as peeling, cleaning, killing fish, slaughtering chickens, soaking vegetables, etc. Different ingredients are treated differently. This step is a preliminary food processing, but it plays a crucial role.
Once you have mastered all the above, you can try to make different foods. This step is also the most difficult. What materials are used for each dish and how to make them is a difficult point, because this step directly determines whether the food you make is delicious or not.
There is also seasoning, just like ingredients, from ordinary soy sauce and vinegar to olive oil, Italian black vinegar, brandy, Japanese boiled juice, etc., we also need to understand it slowly.
Any dish has a basic taste! Generally, they are flexibly matched around seven basic flavors, namely, salty, sweet, hemp, spicy, sour, fresh and fragrant. According to requirements, different flavor foods are produced.
Summary: The above is the basic knowledge to be a chef. If you want to be a chef, you need to learn to make it step by step in the above order. After a long period of study and practice, your cooking skills will become higher and higher, and the food you make will become more delicious.
I'm Myra's gourmet, and I'll answer:
First of all, this question is a bit too broad. Chefs must know a lot of common sense, such as: the chef's necessary common sense in food production, that is, the simplest and most basic introductory common sense; Or what's more, there are the basic knowledge of cooking fuel, the basic theoretical knowledge of cooking ... and so on. This question is a bit too general. If you are planning to learn from cooking now, or have just started, don't worry, you will know it slowly. Below I will share a few small points for reference only.
1. The first and most important thing to know is the common sense of kitchen safety! Everything is people-oriented, and safety is the most important! This must be ranked first; For example, the kitchen electricity safety, smoking safety and so on;
2. Secondly, it is the common sense of kitchen hygiene. The dishes cooked by the chef are for customers to eat at last, and the health of the kitchen must be good! This is also indispensable;
3. It is also very important to establish a good sense of service and basic service knowledge!
4. Common sense of major cuisines and food production; This is more profound, and it takes time to accumulate and study hard!
1. It's the same as making brine platters. Maybe some chefs pursue superficial efforts-the raw materials covered on the surface are neat in size and uniform in thickness, but the raw materials padded inside are different, either slag or lump. Anyway, it depends on whether you like to eat or not. And when you look at the chef in charge making a platter, it's just different. Even the leftover bits and pieces will be taken seriously to make the platter look the same.
2. When most chefs kill fish, they smash the fish to the ground, then grab it conveniently, scrape off the scales with three or five knives, and gut it. However, when a good cook kills fish, he will carefully press the fish on the chopping board, carefully transport the knife from behind the gills, and once he has made a cut, he will put the fish back in the clear water basin to swim and bleed. The purpose of such a complicated bloodletting procedure is to make the fish white and tender, and also to remove the fishy smell to the maximum extent.
3. An excellent cook, even if he is standing on the chopping block, can clearly know what raw materials are still stored in the refrigerator, where they are placed and when they came in. It is common that some chefs can't find the raw materials when serving dishes. It is well known that shrimp has a shrimp line and fish has a fishing line. However, in the specific chefs, few people can seriously clean up, and the metropolis said: Who still has the leisure time! But it is in this humble little thing that some people are really fighting. When killing fish and cutting shrimp, they always carefully remove sand and lines, and their seriousness is not less than carving a handicraft.
The chef pays great attention to the details, even the folding method of "handy" rags has a set of rules. Because they understand that only by doing every detail well can the whole thing be done well.
It is essential for a chef to know the relevant tools and how to use them reasonably. Then the most basic ones are kitchen knives and vegetable piers, which are the universal tools of kitchen utensils. Their effective combination can change the raw materials of various patterns. When I was an apprentice, the first thing I learned was to sharpen the knife, and the second thing I learned was to cut the vegetable pier. Perhaps many people don't understand that cutting the vegetable pier is to flatten the vegetable pier with a knife, because the vegetable pier will sink in the middle after a long time. Now I use machines or directly replace it with new ones.
Other tools such as wire grater, peeler, grindstone, scissors, stuffing machine, microwave oven. When you know about tools, you should also know how to use each tool and what the correct method is. Next, you should know the ingredients, from common green onions, potatoes and eggplant to rare asparagus, bamboo shoots and black garlic. From crucian carp, carp and grass carp to Boston lobster, Australian lobster, abalone and oysters.
From pork, chicken legs, lamb chops, to snowflake beef, pig tongue, yellow throat and louver, it takes a long time to distinguish. This will not happen overnight, step by step! Then there is the seasoning, just like the ingredients, from ordinary soy sauce, vinegar, olive oil, Italian black vinegar, brandy, Japanese boiled juice, etc., you need to understand it slowly. There is always a process! In this process of contact with tools and ingredients, the simultaneous practice is knife work. The so-called practice makes perfect, and diligent practice will definitely achieve something! .
I have been working in the kitchen for a long time, and I know something more or less, although it is not comprehensive. I hope I can help you.
First of all, it's a knife. The most basic thing to sharpen a knife is to grind a good knife. Yours can grind it, and then if you know how to use it, anyone can cut vegetables, but they are different. Cut out the required shape according to the collocation of dishes.
The second is dishes, you have to understand them, flying in the sky, swimming in the water, all kinds of vegetables and fruits, and the rough steps of processing. Let's say vegetables. You have to know what you can eat and what you can't eat, including cleaning and selection. Choose the right one.
The third is seasoning, the most common oil, salt, sauce and vinegar, you really know the order of putting it, and which dishes can't be put with any seasoning. There is also the number of grams will have an impact on the color and flavor of the dishes.
The fourth turn, this is very important, not much to say.
Fifth, hygiene. A good cook's stove is the workbench, which is very clean. The impression is that people are hygienic and eat with confidence. Therefore, it is also a skill that apprentices must grasp.
Sixth, food is mutually reinforcing. This is a mistake, but it's about human life, that's all. Know how to match. 1+1> 2 is what a chef should do. Remember the words of an old master. Potatoes are poisonous when they sprout. Adding vinegar in the process of cooking not only keeps the crisp taste of potatoes but also keeps them healthy, because the poisonous substances in potatoes are eliminated by vinegar.
That's my personal opinion.
Hello everyone, I'm Dongdong's daily food diary.
Let me answer your question. 1 First of all, as a professional chef, I have the following views. It's my personal opinion. I have worked as a chef for fifteen years. The chef's work is divided into several stages: apprentice _ cutting _ loading _ loading, and finally becoming a master cooking.
An excellent chef should have solid basic skills, good personality and insight into raw materials and seasonings.
There is also continuous learning, saying that he is a chef, rather than an artist, using ingredients rationally and using seasonings professionally.
To be a chef, you should have the spirit of not being afraid of hardship and tiredness. You should share and exchange dishes with chef friends more often, and keep innovating. It is best to worship the master's door, so that your career as a chef will go more smoothly.
Ok, dear audience friends, my experience is shared here. I am Dongdong's daily food diary. see you again
As the person in charge of the kitchen of a catering company, personally, I feel that a chef must know the knowledge to get started.
First, first of all, we must understand the truth of being a man, have rules and regulations, and respect teachers.
Second, the hard-working, down-to-earth spirit, people who are afraid of death, like the kitchen, the chef is a diligent worker.
Third, good hygiene habits, even a habit of cleanliness, can ensure food safety. After all, food safety is no small matter.
Third, the spirit of hard study, the master introduced the door, practice in the individual, and no one can help you if you don't work hard.
Free everyone said, what do you know about all kinds of tools, equipment, raw materials and vegetables? Naturally, a master will teach you how to process them into the kitchen.